Chocolate Nutella Cake

Chocolate nutella cake is one of those desserts that feels like a warm hug on a rainy Asheville afternoon. You’ve got deep cocoa flavor meeting that dreamy hazelnut sweetness, and honestly, it’s hard to stop at just one slice. This nutella cake recipe comes together fast with pantry staples, no fancy mixers required.

If you’ve never tried a nutell cake before, you’re in for a treat that’s part nostalgic childhood joy, part grown-up indulgence. The texture is tender and moist, and that thick layer of Nutella on top? Pure magic. Let’s bake something beautiful together today.

Quick Overview

Craving more sweet indulgence after a slice of this heavenly Chocolate Nutella Cake? You’re in luck! Explore our full collection of decadent cakes and cupcakes for even more baking inspiration and delicious dessert ideas.

Little Snapshot: What This Recipe Delivers

This chocolate nutella cake delivers rich cocoa flavor with a silky Nutella topping in under an hour. Perfect for weeknight desserts or spontaneous celebrations, it uses simple pantry ingredients and one bowl. You’ll have a moist, crowd-pleasing nutella cake recipe ready to share (or hide) in no time.

Nutritional Peek

Nutrient	Amount per serving
Calories	380 kcal
Protein	4 g
Carbohydrates	52 g
Fat	18 g
Fiber	2 g
Sugar	36 g

What You’ll Need

Before you dive into this gorgeous nutella cake recipe, let’s round up your baking essentials. Most of these are probably already living in your kitchen, so no stress.

• 9-inch round cake pan
• Large mixing bowl
• Medium mixing bowl
• Whisk (or fork in a pinch)
• Measuring cups and spoons
• Wooden skewer or toothpick for testing doneness
• Wire cooling rack
• Offset spatula or butter knife for spreading Nutella

Ingredients

Nutella cake starts with a simple chocolate base that’s moist, tender, and incredibly easy to pull together. The real star here is that generous swirl of Nutella on top, which turns a simple cake into something you’ll crave on repeat. Everything you need is pantry-friendly and ready to go.

Group	Ingredient	Amount	Notes
Dry Ingredients	All-purpose flour	1 ½ cups	Spoon and level for best results
Dry Ingredients	Granulated sugar	1 cup	Sweetens and tenderizes beautifully
Dry Ingredients	Unsweetened cocoa powder	⅓ cup	Go Dutch-process if you have it
Dry Ingredients	Baking soda	1 teaspoon	Your leavening hero
Dry Ingredients	Salt	½ teaspoon	Balances sweetness perfectly
Wet Ingredients	Water	1 cup	Room temp or slightly warm is fine
Wet Ingredients	Vegetable oil	½ cup	Keeps the crumb soft and moist
Wet Ingredients	White vinegar	1 tablespoon	Trust me, it makes magic happen
Wet Ingredients	Vanilla extract	1 teaspoon	Pure is worth it here
Topping	Nutella	1 cup (or more!)	The real MVP of this recipe

Step-by-Step Instructions

Let’s make this happen. Chocolate nutella cake is all about simple steps and big flavor, so relax and enjoy the process.

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan generously so your cake releases like a dream later.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until everything is evenly distributed. No lumps hiding in the corners, please.

In a separate medium bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract until smooth and combined. The vinegar might seem weird, but it reacts with the baking soda to create the fluffiest crumb.

Pour the wet ingredients into the dry ingredients. Mix gently with your whisk or a wooden spoon until just combined — a few small lumps are totally fine. Overmixing leads to tough cake, and we’re going for tender here.

Pour the batter into your prepared cake pan, spreading it evenly with a spatula if needed. The batter will be thinner than you expect, and that’s exactly right.

Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell like a chocolate dream by now.

Let the cake cool in the pan for 10 minutes on a wire rack. Then carefully invert the cake onto the rack to cool completely — patience is key here, friends.

Once the cake is completely cool, spread Nutella generously over the top and sides using an offset spatula or butter knife. Get messy, go thick, and don’t hold back. Serve immediately or refrigerate for a firmer, fudgier topping.

Expert Tips

Nutella cake recipe success comes down to a few simple tricks that make all the difference. These are the little secrets I’ve picked up over years of baking in my Asheville kitchen, and they’ll help you nail this dessert every single time.

For an extra-moist crumb, swap half the water for brewed coffee. It deepens the chocolate flavor without tasting like coffee at all. You can also use room-temperature ingredients to help everything blend smoothly and evenly.

If you want a smoother Nutella layer, gently warm the jar in the microwave for about 15 seconds. It spreads like buttercream and looks ridiculously professional. Just don’t overheat it, or you’ll have a runny mess.

According to Science of Cooking, the vinegar-baking soda combo creates carbon dioxide bubbles that make cakes rise beautifully. It’s a classic vegan baking trick that works wonders in any simple chocolate cake.

Measure your flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag packs in too much flour, leading to a dense, dry cake instead of the fluffy texture we’re after.

Variations

This chocolate nutella cake is wonderfully flexible, so feel free to make it your own. Here are some of my favorite ways to switch things up depending on your mood or what’s in the pantry.

Try adding chopped hazelnuts or toasted almonds on top of the Nutella for extra crunch and nutty flavor. You can also fold mini chocolate chips into the batter for pockets of melty goodness.

Swap the Nutella for peanut butter, almond butter, or even cookie butter if you’re feeling adventurous. Each one brings its own personality to the cake, and they’re all delicious.

For a layered version, bake two cakes and sandwich them with Nutella buttercream or whipped cream. You can also drizzle melted chocolate or caramel sauce over the top for an extra-decadent finish.

Make it gluten-free by using a 1:1 gluten-free baking flour blend. Just check that your cocoa powder and Nutella are certified gluten-free, and you’re good to go.

Troubleshooting

Even the easiest recipes can throw a curveball now and then. Here’s how to fix the most common hiccups so your nutella cake turns out perfect every time.

Problem: The cake is too dense or dry. Solution: You might have overmixed the batter or packed your flour measurements. Mix just until combined, and spoon-and-level your flour next time for a lighter crumb.

Problem: The Nutella topping is sliding off the cake. Solution: Your cake wasn’t fully cooled before frosting. Let it cool completely, and if needed, refrigerate the cake for 15 minutes before spreading Nutella to help it set faster.

Problem: The center is undercooked but the edges are browning too fast. Solution: Your oven may run hot. Try lowering the temperature by 25 degrees and baking a few minutes longer, checking with a toothpick for doneness.

Problem: The cake stuck to the pan. Solution: Grease and flour your pan thoroughly, or use parchment paper on the bottom. Let the cake cool for the full 10 minutes before inverting to avoid tearing.

Storage & Reheating

Nutella cake recipe leftovers (if you have any) store beautifully and stay moist for days. Proper storage keeps the texture perfect and the Nutella topping luscious.

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if your kitchen is warm. The Nutella firms up in the fridge, giving you a fudgy, almost truffle-like topping that’s seriously addictive.

To reheat, microwave individual slices for 10 to 15 seconds until just warmed through. You can also enjoy it cold straight from the fridge — it’s like eating chocolate hazelnut heaven on a fork.

Storage Method	Duration	Notes
Room Temperature (airtight)	2 days	Best texture, soft Nutella topping
Refrigerator (covered)	5 days	Nutella becomes fudgy and firm
Freezer (wrapped tightly)	3 months	Thaw overnight in fridge before serving

No-Waste Kitchen Ideas

Let’s make sure nothing goes to waste when you bake this gorgeous chocolate nutella cake. A few creative ideas can stretch your ingredients and reduce kitchen scraps beautifully.

Use leftover cake crumbs to make cake pops or truffles by mixing them with extra Nutella and rolling into balls. Coat them in melted chocolate or crushed nuts for an instant treat.

Save any Nutella jar remnants by pouring warm milk into the jar, shaking it up, and enjoying homemade chocolate hazelnut milk. It’s the coziest way to finish every last smear.

If you have extra cocoa powder, stir it into your morning coffee or oatmeal for a chocolatey boost. You can also make hot cocoa or dust it over fresh fruit for an elegant dessert.

Repurpose stale cake slices by toasting them lightly and serving with ice cream or whipped cream. It’s like bread pudding’s cooler, chocolatey cousin.

Frequently Asked Questions

Here are the most common questions I get about making chocolate nutella cake, answered with love and real kitchen experience.

Final Dish

This chocolate nutella cake is proof that simple ingredients can create pure magic when you treat them right. Whether you’re celebrating a birthday, craving a cozy weeknight dessert, or just need an excuse to eat Nutella by the spoonful, this recipe has your back. I’d love to see how yours turns out — snap a photo, tag me, and let’s share the joy of homemade sweetness together.

For more easy dessert inspiration, check out the Eden Plate recipe index where you’ll find everything from quick treats to showstopping cakes. And if you’re looking for more chocolate love, explore the Eden Plate blog for tips, tricks, and all the cozy baking vibes.